Halibut Timbales II
Ingredients
- 1 lb. halibut
- ⅔ cup milk
- Yolk 1 egg
- 1¼ teaspoons salt
- ¼ teaspoon pepper
- Few grains cayenne
- ⅔ teaspoon corn-starch
- ⅓ cup thick cream
Steps
- Force fish through a meat chopper, then rub through a sieve or finely chop. Add yolk of egg, seasonings, corn-starch, and cream beaten until stiff. Cook same as Halibut Timbales I and serve with Cream or Lobster Sauce.
More recipes with white fish, milk, eggs, cayenne pepper, cornstarch or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.